Ingredients:

  • 1 lb (450g) dried navy beans, rinsed
  • 8 cups (1.9L) water, plus more for soaking
  • 1 large yellow onion, chopped (about 1.5 cups)
  • 4 oz (115g) salt pork, diced OR 4 slices thick-cut bacon, diced
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) molasses (Black Treacle if you're being truly authentic!)
  • 1/4 cup (60 ml) ketchup (Heinz, naturally)
  • 1/4 cup (60 ml) packed brown sugar
  • 2 tablespoons (30 ml) Dijon mustard (English Mustard also works well!)
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste

Instructions:

  1. Place rinsed navy beans in a large bowl and cover with plenty of cold water (about 2 inches above the beans). Soak overnight (at least 8 hours) or use the quick-soak method (bring to a boil for 2 minutes, then let sit for 1 hour). Drain and rinse the beans well.
  2. In the Dutch oven or pot, cook salt pork or bacon over medium heat until crispy. Remove the cooked meat and set aside, leaving the rendered fat in the pot. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the drained and rinsed beans, cooked salt pork/bacon, molasses, ketchup, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, dry mustard, salt, and pepper to the pot. Add 8 cups of water. Bring the mixture to a simmer.
  4. Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Bake for 3-4 hours, or until the beans are very tender and the sauce has thickened. Alternatively, simmer on the stovetop, covered, over low heat for the same amount of time, stirring occasionally to prevent sticking. Check the beans periodically, adding more water if needed to keep them from drying out.
  5. Once the beans are tender and the sauce has thickened, taste and adjust seasoning as needed. Add more salt, pepper, or brown sugar to your preference.